Chicken Tabbouleh Bowls
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Chicken Tabbouleh Bowls

Chicken Tabbouleh Bowls

with Cilantro & Creamy Feta Sauce

We’re big fans of the ubiquitous grain bowl, but we have to admit: This one’s extra special. It’s a one-bowl feast that’s positively bursting with Middle Eastern-inspried flavors. The base is a lemony bulgur salad with cucumber, tomato, scallions, cilantro, and feta. On top, there’s harissa-spiced chicken and a drizzle of creamy feta sauce. It doesn’t get much better than this!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

1 unit

Persian Cucumber

1 unit

Roma Tomato

2 unit


¼ ounce


1 unit


½ cup

Bulgur Wheat

(Contains Wheat)

1 tablespoon

Harissa Powder

2 tablespoon

Sour Cream

(Contains Milk)

½ cup

Feta Cheese

(Contains Milk)

10 ounce

Chicken Cutlets

Not included in your delivery



10 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories710 kcal
Energy (kJ)2971 kJ
Fat38 g
Saturated Fat10 g
Carbohydrate54 g
Sugar7 g
Dietary Fiber11 g
Protein44 g
Cholesterol135 mg
Sodium920 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Small Bowl
Paper Towel
Medium Pan
Large Bowl



• Wash and dry all produce. • Zest and quarter lemon. Trim and finely dice cucumber. Finely dice tomato. Trim and thinly slice scallions. Finely chop cilantro.

Cook Bulgur

• In a small pot, combine bulgur, 1 cup water, ½ tsp harissa powder (you’ll use more later), and ½ tsp salt. (For 4 servings, use 2 cups water, 1 tsp harissa powder, and 1 tsp salt.) Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes. • Keep covered off heat.

Make Feta Sauce

• Meanwhile, in a small bowl, combine sour cream, 2 TBSP feta (4 TBSP for 4 servings), and a large drizzle of olive oil. (You’ll use the remaining feta later.) Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Cook Chicken

• Pat chicken* dry with paper towels. Season all over with ½ tsp harissa powder (1 tsp for 4 servings), salt, and pepper. (Use more harissa powder if you like things spicy.) • Heat a large drizzle of olive oil in a medium pan (use a large pan for 4) over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken begins to brown too quickly, lower heat to medium. • Transfer to a cutting board to rest for 5 minutes, then thinly slice crosswise.

Make Tabbouleh

• Meanwhile, squeeze juice from half the lemon into a large bowl. Whisk in lemon zest, 2 TBSP olive oil, and ¼ tsp salt. (For 4 servings, use juice from 1 whole lemon, 4 TBSP olive oil, and ½ tsp salt.) • If necessary, drain any excess water from cooked bulgur; stir bulgur into bowl with dressing along with cucumber, tomato, scallions, half the cilantro, and remaining feta. Taste and season with salt and pepper.


• Divide tabbouleh between bowls or plates. Top with chicken. Drizzle with feta sauce and sprinkle with remaining cilantro. Serve with remaining lemon wedges on the side.